Lv44
510 积分 2024-03-13 加入
Fabrication and characterization of oil-in-water emulsions stabilized by whey protein isolate/phloridzin/sodium alginate ternary complex
19小时前
已完结
Whey Protein Isolate-Mesona chinensis Polysaccharide Conjugate: Characterization and Its Applications in O/W Emulsions
13天前
已完结
Protein-based grafting modification in the food industry: Technology, applications and prospects
16天前
已完结
Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment
24天前
已完结
Effect of the Surfactant Type on the Demulsification of the W/O Crude Oil Emulsion Produced by Surfactant–Polymer Flooding
1个月前
已完结
Partial removal of acetyl groups promotes the synergistic interaction of polysaccharide from leaf skin of Aloe barbadensis Miller with xanthan gum
1个月前
已完结
The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels
2个月前
已完结
Effects of Glyceryl Monostearate on the Retrogradation of Pea Starch
2个月前
已完结
Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction
2个月前
已完结
Effect of chitosan oligosaccharide glycosylation on the emulsifying property of lactoferrin
2个月前
已完结
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